Place liquid coconut oil in a bowl and stir in maple syrup and cacao powder. Use a fork to ensure there are no lumps. Once smooth, pour into lined baking tray. Sprinkle with pumpkin seeds, pistachio and freeze-dried raspberries. Place in the refrigerator for 30 minutes to set.

To serve, use a large knife to cut into squares, or break apart with your fingers. Store refrigerated in an airtight container for up to 1 month.